Small Plates: Pan Seared Gnocchi with Pesto and Parmesan
30 Gia Russa Whole Wheat Gnocchi with Sweet Potato
1/2 tbsp. extra virgin olive oil
1/4 tbsp. Raley's Pesto
1 tsp. minced sun-dried tomatoes
Freshly ground sea salt and pepper to taste
Grated Parmesan cheese
Prep: 5 minutes, Cook: 10 to 12 minutes, Serves: 2
2. Heat olive oil in a small skillet over medium-high heat. Add gnocchi and cook for a few minutes on each side or until golden and crispy.
3. Add pesto and sun-dried tomatoes; cook until hot and season to taste with freshly ground sea salt and pepper. Sprinkle with cheese.
329 calories, 8 g protein, 10 g total fat (2 g sat.), 52 g carbohydrate,
1 g fiber, 0 g sugar, 5 mg cholesterol, 722 mg sodium, 9 points